This is one of the most popular paneer dish in the north indian cuisine menu of indian restaurants. Many consider it very difficult to prepare this dish at home. Even before i had a idea that its very difficult to prepare it, specially its rich creamy gravy. But i just went through the recipe and came to know the basic idea and tried it with my addons and modifications and i could not believe that the dish was ready in just 30 mins.It was damn tasty, i was happy that i could make its taste very similar to its taste in a fine indian restaurant:-))
200 grams paneer cubes
4-5 medium sized onions
4 tomatoes( or 1 cup tomato puree)
3/4 cup cashew nuts
2-3 cups milk
1/2 cup fresh cream
1 table spoon kasuri methi(dry fenugreek leaves)
2-3 bay leaves
15-20 garlic cloves
2 table spoon kashmiri chilli powder
1 tea spoon turmeric powder
2 tea spoon corainder powder
4 tea spoon garam masala powder
5-6 table spoon butter
Soak cashew nuts in water for 2 hours. Grind them to a paste using milk.Skin the onions and blanch them in hot water for 4-5 mins, then puree them along with ginger pieces and garlic cloves to form a paste.
If not using a tomato puree then blanch tomatoes, peel and deseed them and form a puree.Add little sugar and salt and heat it for 3-4 mins till thick.
Take 2 table spoon of butter and heat in a pan for 2 mins, the saute the paneer cubes in it till light golden brown.If the paneer cubes are not soft follow the procedure below or else you can use them directly. Now take 2 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins to soften.Then remove the pieces, drain them on a tissue paper and keep aside.
Heat 2 table spoon of butter in a pan, add the bay leaf and the cloves, then add ground onion, ginger and garlic pastic and saute till light-brown. Add kashmiri chilli powder, followed by the cashew paste and fry for 5 mins.
Add tomato puree, kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.Add milk and let the gravy become thick.
Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire.
Add reamaining butter and fresh cream and serve hot with nan, paratha or jeera rice.
NOTE: To get a bit sour taste to the gravy you can add 1/2 cup of yogurt.
Use the quantities of spice powderes according to your taste.
Preparation Time:30 mins.